Parma-designated the culinary capital of the European Union-is renowned for its unique ingredients, parmagiano reggiano and proscuitto di Parma. Giuliano Bugialli presents the food of this legendary city, dishes that have a classic simplicity and full, rich flavors. More than 120 recipes are included-antipasti, a wide array of pasta dishes, main courses based especially on veal and pork of the region, and, of course, the succulent desserts for which the city is famous.Twenty years of writing have made Bugialli the foremost English-speaking authority on Italian food. His body of work weaves together wit and passion for historical authenticity, with a highly innovative use of illustrations and color photography. For Parma photographer Andy Ryan has contributed spectacular views of the city-its historic buildings, markets, and the surrounding countryside-as well as finished dishes and ingredients to create a sense of the richness and vitality of the culture and cuisine of this wonderful place.
About the Author
Giuliano Bugialli has written widely on the foods of Italy, including Naples, Sicily and Sardinia, and Tuscany, and teaches Italian cooking at his own school in Florence and as a visiting faculty member at cooking schools throughout the United States.
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